Chocolate-Dipped Salted Caramels
- 1 1/2 cups heavy cream
- 1 1/3 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup packed dark brown sugar
- 6 tablespoons unsalted butter (3/4 stick), cut into pieces and at room temperature, plus more for coating the pan
- 2 teaspoons vanilla extract
- 3 1/2 teaspoons fleur de sel or other coarse sea salt
- 1 1/2 pounds (24 ounces) bittersweet chocolate, coarsely chopped
- This recipe is vegetarian
- This recipe is gluten-free
- Cooking & Baking
- Bittersweet chocolate (1 1/2 pounds)
- Brown sugar, packed dark (1/2 cup)
- Corn syrup, light (1/2 cup)
- Fleur de sel or other coarse sea salt (3 1/2 teaspoons)
- Granulated sugar (1 1/3 cups)
- Vanilla extract (2 teaspoons)
- Dairy
- 6 tablespoons unsalted butter, unsalted (3/4 stick)
- Heavy cream (1 1/2 cups)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published November 15, 2010 (2 years ago).
6 people saved this recipe.
